Cranberry Walnut Muffins

18 Posted on December 18, 2009 - by Jules Shepard

5 comments

Categories: Breads, Muffins, Recipes, Thanksgiving

Tags: , Allergy Friendly, Breakfast, Cranberry Bread, Cranberry Walnut, Dairy Free, GFCF, Gluten Free Quick Bread, Muffins

1/2 cup butter or non-dairy substitute (e.g. Earth Balance® Shortening or Buttery Sticks)
1/2 cup granulated cane sugar
2 large eggs
1/2 cup sour cream, dairy or non-dairy
1 mashed ripe banana
1 tsp. gluten-free vanilla extract
1 1/2 cups Jules Gluten Free™ All-Purpose Flour
2 Tbs. flaxseed meal (optional, but recommended)
1 tsp. baking soda
2 tsp. gluten-free baking powder
2 tsp. cinnamon
3 cups chopped fresh or dried cranberries
1/2 cup chopped walnuts (optional)

Preheat oven to 350º F (static) or 325º F (convection). Oil or line with muffin papers 21-23 muffin tins and set aside.

Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended.

In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter. Lastly, stir the chopped cranberries and walnuts into the batter gently.

Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly browned and they spring back to the touch.

Cool before removing from the muffin tins.

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This entry was posted on Friday, December 18th, 2009 at 8:21 pm and is filed under Breads, Muffins, Recipes, Thanksgiving. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Comments

We'd love to hear yours!

Cheryl said: on November 24, 2010

THESE ARE AMAZING!!! After baking GF for 3 years, these have got to be the best muffins I have ever tasted. I ordered your sample pack of flour & made these. Definitely will be ordering more from you. THANK YOU for making GF taste good!
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- Jules said: on November 24, 2010
  
  Thrilled to be able to help! : )
  Reply
Elizabeth said: on November 29, 2010

Is there a substitute for the mashed banana? or is it possible to just leave it out? one of my kids also has a problem with banana.
Reply
- Jules said: on November 29, 2010
  
  In recipes calling for mashed banana, a great substitute is an equal amount of applesauce (unsweetened). One mashed banana is approximately 1/2 cup by volume.
  Reply
Shirley Selby said: on January 9, 2011

The Cranberry muffins were great, going to use this recipe on a regular basis.
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